Homemade Baklava Ice Cream gives you all the rich, yet delicate flavors of honey drizzled baklava without the many layers of phyllo-dough to mess with. Use up leftover nuts such as walnuts and pistachios from your pantry to add a crunch to this smooth family favorite.
Combine heavy cream, milk and honey in a large saucepan over medium-low heat, on the stovetop. Stirring frequently to prevent the bottom from burning, sticking, or curdling. Heat until warmed through.
In a medium to small heat-proof bowl whisk the four egg yolks. Slowly whisk 1 cup of the heated cream mixture into the egg yolks. Then slowly pour the egg yolk cream mixture back into the saucepan with the remaining cream mixture.
Add cinnamon and nutmeg to the custard mixture. Whisk continuously until thickened enough to coat the back of a spoon. Custard should linger for a bit before sliding off the spoon.
Pour the custard through a fine-mesh strainer. Shake, but do not push through. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours.
Using cling-wrap, cover the custard directly on top to prevent a skin from forming. Keep covered and refrigerated until cold, approximately 6 hours.*
If using a Kitchen Aid Ice Cream Mixer, turn the mixer on before pouring in the cooled custard. Pour in a slow steady stream. Mix until soft-serve consistency and add pistachios and walnuts. Transfer to an airtight container and freeze for an additional 2 hours until more of a hard serve consistency.
*Can't wait for your custard to cool? Speed up the preocess by nesting your custard bowl in an ice bath and stir occasionally until cooled. The colder you allow the custard to get the quicker the ice cream machine will freeze the custard.